Health, Food and Textile Technologies

Our pupils are equipped with a wide range of knowledge and skills that allows them to develop an awareness of the implications of health and nutrition. Our curriculum helps pupils make well-informed, logical and independent decisions in day to day activities while developing skills for life. Pupil engagement and involvement during the lessons is paramount to their learning experiences.

What we study in Health, Food and Textile Technology
Between J7 and S2, pupils develop their understanding of a healthy diet. They acquire the knowledge to make healthy food choices which helps to establish lifelong healthy eating habits.

The pupils will explore the importance of health and wellbeing through studying the dietary needs of individuals and groups varying through life stages. Additionally, pupils gain a knowledge and understanding of safe and hygienic practices while working with food.

We also explore food practices, learning that food choices often depend on factors including availability, sustainability, season, cost, religious beliefs, culture, peer pressure, advertising and the media.

Pupils develop their creative and design skills in relation to fashion and textiles where they will become confident in using a variety of specialist equipment to manufacture a selection of textile items.

In S3-4, pupils study Intermediate 1 and 2 Hospitality: Practical Cookery. The course offers development of practical skills, food preparation and cookery.

During S5-6, pupils can study Intermediate 2 Creative Cake Production. This course enables pupils to use their creativity and produce unique celebration cakes and other baked items suitable for special events. This course has proved to be particularly popular. 

Beyond the classroom
We offer a number of extra-curricular activities for pupils. These activities aim to give the girls enjoyment as well as the chance to improve their skills. Here are some of the activities available this term:

♦ S2 European Cuisine Club (ran jointly with Modern Languages). Girls learn to read menus in French, German, Spanish and Italian, then cook tasty traditional dishes from these countries. The club provides an opportunity to explore languages, culture and international cuisine in a relaxed environment.
♦ S3–6 Good Food Show trip
♦ S4–6 Fashion and Textile Club
♦ S3–4 Guest Speakers (most recently Susan McCann, founder of ‘Simply Add Chilli’)
♦ S1 Kenya Day (interdisciplinary project between Social Subjects and Art also)
♦ J7–S2 Sainsbury’s Active Kids: Get Cooking Challenge

What our pupils say about Health, Food and Textile Technology
"Health, Food and Textile Technology is a really interesting subject. In S1 we have been learning about health and the benefits of eating a healthy diet. We also make a variety of different dishes which I really enjoy making and eating. We also have a textile unit where I just finished my personalised cushion." Emily (S1)

"I chose Hospitality as I love cooking. Since starting the course I have learned many skills, particularly preparation and presentation skills. In addition, my time management skills have improved and I am far more confident in working to a limited time to achieve a dish to a high standard." Manal (S4)

"I really enjoy Creative Cake Production. You learn so many different skills and techniques and it’s really satisfying seeing your hard work pay off with your finished cake." Emma (S6)

Meet the staff
Mrs K Taylor, Head of Department

Mrs Taylor graduated with a B.Sc. in Clothing Design and Manufacture from Heriot-Watt University. Prior to commencing her Post Graduate Certificate in Education at Strathclyde University, she had a gap year and travelled around the world. After teaching in Lenzie Academy, she joined Craigholme School as Head of Health, Food and Textile Technology in August 2011. In addition to her school commitments, Mrs Taylor works for SQA and is Senior Examiner for Higher Fashion and Textile Technology. Mrs K Taylor

Useful links
British Nutrition Foundation                    Simply Add Chilli 
Food Standards Agency                        BBC Bitesize
Active Kids Get Cooking                         Food: A Fact of Life